I've had my CG for several weeks now, and tonight I finally got around to doing something from How to Grill. There was one recipie that I've heard alot about it but I had to taste it for myself: Beer-Can-Chicken (aka Beer-Butt-Chicken).

Awesome...totally awesome! Using Steven's basic BBQ rub, a can of Tecate, and some mountain mahogany for the smoking, this bird tasted like none other I have ever had. The skin was crispy, and the meat was oh so juicy with a nice light smoke flavor. I have never seen my son eat so much chicken (he's 3 and you know how pickey they can be). Next time though I think I will try using hickory or apple for smoking as I think the mahogany might be better suited for beef or game.

As a newbie to charcoal grilling, I felt it was a waste to not use all that good heat leftover after the chicken had finished. I had seen something about grilling pineapples in HTG and thought I would give it a shot. Boy, am I glad I did! It was incredible. My wife does not like warm pineapple and I am not a huge fan of coconut but we both just loved it. After we gobbled up all the pineapple slices with dinner, we took the remaining juices from the pineapple and poured it over a scoop of ice cream that she & I shared...<sigh>

Welcome to the board Rob. The BBC is one of my 5 year olds favorites too. And I promise you that your copy of HTG will get lots of good use, its jammed packed with awesome recipes. If you pick up SR's USA book you can follow along with his tv show too. Enjoy!!!

I too made my 1st meal today from the How to Grill book - the pulled pork recipe - I followed the recipe fairly closely - I used whatever mop sauce I had leftover to help make the vinegar sauce-but anyway the end result was out of this world! I'm going to make the smoked spare ribs next weekend.
You Da Man Steve!

Yep, the Beer Can Chicken is always a hit in my family. The combo of Steven's Basic BBQ Rub, brewski and applewood smoke are out of this world!

The pulled pork is a favorite as well. We use the crud out of the basic BBQ rub.

Another great combo is the Chinese five-spice Rotisserie chicken recipe smoked over oak accompanied by Steven's recipe for Honey Sesame shrimp on the barbie! It uses the same five-spice powder as the chicken.

I too, started off with the Bahamian grilled chicken....a MAJOR hit with my wife and son.

I tried Stet's Steak two nights ago....I could not believe the taste. I was amazed at the difference in using cracked WHITE pepper as opposed to black. I'm a MAJOR steak lover....and always on the lookout for a new method of preparing them that does not involve burying that wonderful steak flavor in some over-powering sauce.